tag:blogger.com,1999:blog-32847534546686459972017-08-11T08:51:45.112-07:00FOOD QUALITYThe term food quality has a variety of meanings to professional in the food industrial, but the ultimate arbiters of food quality must be consumers. This notion is embroiled in the frequently cited definition of food quality as “combination of attributes or characteristic of a product that have significance in determining the degree of acceptability of the product to a user.”Zack Hartmannoreply@blogger.comBlogger144125tag:blogger.com,1999:blog-3284753454668645997.post-84049085549894149362017-08-03T07:30:00.000-07:002017-08-03T07:30:10.396-07:00Water quality characteristics Water quality is relative and is defined as the characteristics of a water that influences its suitability for a specific use. Quality is defined in terms of physical, chemical and biological characteristics.<br /><br />Water quality cannot be monitored without adequate laboratory facilities. Some laboratory work is routinely performed at the water treatment plant.<br /><br />Normally sophisticated Health Authority’s approved laboratory, be it private or part of the community administration, must be available to the public health engineer and water manager so that physical, chemical, microbiological and radionuclide parameters can be analyzed routinely. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pET-6FLzS4k/WYMzVP2tvzI/AAAAAAAAL_A/hlNA-OOu_RcF_jon7znnGJzDRD9CSMQ5gCLcBGAs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://1.bp.blogspot.com/-pET-6FLzS4k/WYMzVP2tvzI/AAAAAAAAL_A/hlNA-OOu_RcF_jon7znnGJzDRD9CSMQ5gCLcBGAs/s400/1.jpg" width="400" /></a></div>The various chemicals dissolved in the water, as well as the temperature and other physical attributes of water, all combine to form what is called water quality. Water is one of the few materials that is liquid at ambient temperatures; the only others are elemental mercury and some hydrocarbons. This surface tension strongly limits diffusion of gases into and out of the water. Water has a high specific heat, which makes it resistant to change in temperature.<br /><br />In certain dimension (e.g., visible phenomena such as the extent of algal growth; the clearness of the water and the existence of suds, foam or debris and smells such as hydrogen sulfide from anaerobic conditions), people at large found it easy to perceive changes in water quality.<br /><!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:RelyOnVML/> <o:AllowPNG/> </o:OfficeDocumentSettings></xml><![endif]--><br /><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-MY</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> 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style="background: white; color: #0000cc; font-size: 12.0pt; mso-bidi-font-family: Arial;"><b><span style="color: black;">Water quality characteristics</span></b> </span></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-30455623477579439842017-06-27T08:25:00.000-07:002017-06-27T08:25:56.799-07:00Process of canning effects on vegetablesFrom the textural standpoint, vegetables may be divided into those that are eaten raw and valued primarily for their crispness, those that are eaten cooked and valued for their softness and those that can be consumed in either form such as cauliflower and carrots.<br /><br />Vegetables like peas, beans, greens are sometimes canned. The retention of original color is of great importance effecting the marketability and consumer response.<br /><br />In the process of canning, vegetables are heated to destroy spoilage disease causing microorganisms.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1pW4AmII-OU/WVJ49EwhiII/AAAAAAAALz4/Slq2ycAVKZoleW_Pbo-1yI2AkV89aEc0QCLcBGAs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="468" data-original-width="489" height="305" src="https://1.bp.blogspot.com/-1pW4AmII-OU/WVJ49EwhiII/AAAAAAAALz4/Slq2ycAVKZoleW_Pbo-1yI2AkV89aEc0QCLcBGAs/s320/1.jpg" width="320" /></a></div>Such heat treatments also produce a number of of undesirable chemical and textural changes in the vegetables. The textural changes are due to partial destruction of the cell wall and cell membrane.<br /><br />Blanching, plus the strong heat treatments applied to nonacid vegetables, appears to be responsible for the large vitamin losses in canning.<br /><br />Heat treatments also cause chemical alteration of the green pigment chlorophyll, thus resulting in a processed vegetable with less green color.<br /><br />During canning chlorophyll gets converted to pheophytin due to the high temperature used. Sometimes to retain the color and to neutralize the acid, alkali is added.<br /><b>Process of canning effects on vegetables</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-7525587038512663492017-06-03T03:57:00.001-07:002017-06-03T03:57:08.719-07:00What is meant by food expiry date?Processed food is easy to use because it can be let for long periods of time. However, note that even processed food will deteriorate with time. Therefore, it is very important to check the date of packaging when buying processed food.<br /><br />The shelf life of a food must be indicated by the words ‘best before’ in conjunction with the expiry date and conditions for optimum storage of the food.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/--7PH-hWQ1kc/WTKV7XNVSlI/AAAAAAAALpw/YJxUbppcd_8y5ZwK094MQ1BF_OIfgJsIwCLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="340" data-original-width="386" height="281" src="https://1.bp.blogspot.com/--7PH-hWQ1kc/WTKV7XNVSlI/AAAAAAAALpw/YJxUbppcd_8y5ZwK094MQ1BF_OIfgJsIwCLcB/s320/1.jpg" width="320" /></a></div>Commonly used for highly perishable foods such as meats and dairy goods, the expiry date is the last date on which the product should be consumed.<br /><br />To address the quality of food products at expiration date, a study was carried out to measure the quality by using microbiological and sensory test. The study showed that most of the tested products were edible at expiration date of durability, although some of them contained high concentration of spoilage and natural microorganisms.<br /><br />Most food is wasted between the retailing and consumption phases because of a bad match between supply and demand. The intervening factor is food waste as a result of expiry dates.<br /><b>What is meant by food expiry date?</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-39202631884908178812017-05-08T19:33:00.001-07:002017-05-08T19:33:42.070-07:00Preservation to maintain food qualityThe deterioration of food quality occurs due to various physical, chemical, enzymic or microbiological factors.<br /><br />Food preservation is the process of treating and handling food to stop or greatly slow down food spoilage. A number of preservation techniques are available for maintaining food quality, which act by slowing or reducing microbial growth.<br /><br />Among food preservation methods are include: canning, pickling, drying and freeze-drying, irradiation, pasteurization, smoking, and the addition of chemical additives. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-coeEiAnw6jU/WREqUCttHBI/AAAAAAAALfc/l57E0Ya8Zl4dIGm9Yd3UaSX_9UKwsB1cwCLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-coeEiAnw6jU/WREqUCttHBI/AAAAAAAALfc/l57E0Ya8Zl4dIGm9Yd3UaSX_9UKwsB1cwCLcB/s320/1.jpg" width="307" /></a></div>Thermal processes with high heat transfer rates from heating source to the food result in better quality. The traditional method of sterilization and the aseptic method are commonly and predominant thermal processing techniques for commercial sterilization of canned foods.<br /><br />The packaging of food is typically designed to maintain the quality of food products during storage, transportation and end use. It prevents quality deterioration, and facilitates distribution and marketing efficiencies.<br /><br />Through the correct selection of both materials and packaging technology, food freshness can be maintained to obtain the required shelf life.<br /><b>Preservation to maintain food quality </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-59978122970678047272017-05-03T18:58:00.000-07:002017-05-03T18:58:00.240-07:00Food processing effects on nutritional quality The basic food preservations methods used by early man are still utilized today.<br /><br />These and other methods are listed below:<br />Heat processing: blanching, canning, pasteurization<br />Drying<br />Freezing<br />Fermentation<br />Milling<br />Use of microwave ovens<br />Irradiation<br />Use of food additives<br />Nutrient addition<br />Packaging and storage<br /><br />An analysis of these processing techniques reveals both favorable and unfavorable effects on nutritional quality.<br /><br />On positive side, heat processing destroys anti-digestive factors such as trypsin and amylase in cereal grains, peas, and beans, thus improving the bioavailability (digestibility) of the proteins and carbohydrates in the products.<br /><br />Heat processing also destroys thiaminase, which destroys thiamin in fish, shellfish, brussels sprouts, and red cabbage, and destroys the avidin and other factors in raw eggs white that would otherwise bind biotin and make these nutrients biological unavailable.<br /><br />Heat processing increases the digestibility of starch and protein by gelatinization and denaturation, respectively and it increases the bioavailability of niacin which is present in many cereals in a bound form.<br /><br />Heat processing also increases the palatability of food, resulting in increased appeal and nutrient consumption.<br /><b>Food processing effects on nutritional quality&nbsp;</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-31914009789316538802017-04-08T10:08:00.000-07:002017-04-08T10:08:10.400-07:00Mouldy food <div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-xJarxHg7Q0o/WOkY0c7xMaI/AAAAAAAALN0/xpg6rigCMTcwlL4vbJ4yMU_ZizTTdVbiACLcB/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-xJarxHg7Q0o/WOkY0c7xMaI/AAAAAAAALN0/xpg6rigCMTcwlL4vbJ4yMU_ZizTTdVbiACLcB/s200/1.jpg" width="85" /></a></div>Moulds are visible but other organisms that cause food to decay such as bacteria are not. Since many micror0gansm release large quantities of spores into the air and some people are allergic to these, mouldy foods should be kept in closed plastic bags or other closed containers.<br /><br />Moulds are fungi composed of many cells. Most of them have a thread-like structure, live on plant or animal material and thrive in a warm, humid conditions.<br /><br />Under a microscope they look like narrow mushrooms, with root threads which can extend very deeply into the food, and a stalk rising above the food.<br /><br />The presence of mould has a major impact on the quality of grain for example. Nobody wants to eat mouldy food. Mould-contaminated grain is often discarded, is certainly difficult to sell, and will either cause grain to be rejected or at best downgraded with a loss in value.<br /><br />However, mouldy grain is usually retained for brewing beer or is fed to livestock.<br /><b>Mouldy food </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-14448691102510614442017-03-04T18:30:00.002-08:002017-03-04T18:30:38.795-08:00Can hard swellThe swells occur due to the production of H2 (formed by action of acids of food and tin plate), CO2 or other gases (as a result of decomposition of contents by microorganisms).<br /><br />The spore-forming anaerobes Clostridium can be either predominantly proteolytic or saccharolytic but both activities are normally accompanied by gas production causing the can to swell.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-8M8BTFUi-To/WLt4IMHsSwI/AAAAAAAAK4o/oAEaeWRYM3I6-cMj5gB1BmZA41b0LDodwCLcB/s1600/1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="169" src="https://3.bp.blogspot.com/-8M8BTFUi-To/WLt4IMHsSwI/AAAAAAAAK4o/oAEaeWRYM3I6-cMj5gB1BmZA41b0LDodwCLcB/s320/1.jpg" width="320" /><span style="color: blue;"><b><span style="font-size: small;"></span></b></span></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="color: blue;"><b><span style="font-size: small;">Hard swell</span></b></span></td></tr></tbody></table>In hard swell, can ends are rigidly hard and there is no effect of pressure except bursting or leakage of the can. Different from soft swells that can with both ends bulged that may be dented by pressing with fingers.<br /><br />These events tend to develop successively and become of value in predicting the type of spoilage that might be in effect.<br /><b>Can hard swell </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-74725875789523412642017-02-11T01:42:00.001-08:002017-02-11T01:42:48.566-08:00What is the meaning of canned food soft swell?The spoilage of canned foods, including canned vegetables can be usually identified by swollen containers. According to FDA, swell can occur in metal containers, plastic pouches, plastic trays or tubs.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-_RUw4Klluf0/WJ7cVu4lyzI/AAAAAAAAKlk/gp2g7aeGhqYlEXEcTi7UWdbGbCz7uhDHACLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="164" src="https://1.bp.blogspot.com/-_RUw4Klluf0/WJ7cVu4lyzI/AAAAAAAAKlk/gp2g7aeGhqYlEXEcTi7UWdbGbCz7uhDHACLcB/s320/1.jpg" width="320" /></a></div><i>Clostridium thermosaccarolyticum</i> and <i>Bacillus polymyxa</i> cause ‘swells’ in the can. Cans exhibit various degrees of swelling, known as hard swells, soft swells, springers and flippers; gas production and resistant swelling may be caused by chemical reaction or by bacteria.<br /><br />Defects in the protective lacquer on the inside of the can may allow the contents to attack the metal releasing hydrogen.<br /><br />A soft swell refers to a can bulged at both ends, but no so tightly that the ends cannot be pushed in somewhat with thumb pressure. In soft swell, with one push, the can forms a dent.<br /><b>What is the meaning of canned food soft swell? </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-2204424828340536022017-01-19T07:31:00.000-08:002017-01-19T07:31:46.959-08:00Hydrogen swellsCans may sometimes swell as a result of chemical action. In high-acid foods, hard swells are often hydrogen swells, which result from the release of hydrogen gas by the action of food acids on the iron of the can.<br /><br />These hydrogen swells can often be distinguished from microbiological spoilage since the appearance of swelling occurs after long periods of storage and the rate at which the can swells is usually very low.<br /><br />If hydrogen is produced into the can headspace, the process is called rapid electrolyte detinning. Electrolyte action is accelerated by oxygen and by the coloring matter (anthocyanins) of red fruit. Cans affected with hydrogen swell may show varying degrees of bulging form flipping to blowing. If the tin punctured, there is emission of hydrogen gas, which is colorless and burns on the application of a flame.<br /><br />Products traditionally involved have been fruits (e.g. pineapples and pineapple juice, tomatoes, peaches), but canned vegetables such as mushrooms, green beans, spinach and carrots have also demonstrated this problem.<br /><b>Hydrogen swells </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-48249095753676998972017-01-04T22:03:00.002-08:002017-01-04T22:03:45.349-08:00Toxin spoilageIt was not until 1960, when the famous ‘Turkey X’ disease killed 100,000 turkey poults in Great Britain and various other disasters followed in rapid succession, that the Western world became aware that common spoilage moulds could produce significant toxins.<br /><br />Food poisoning micro-organisms are called pathogens or pathogenic organisms. These produce toxins which are released into the food the organisms grow on.<br /><br />The toxin can be either exotoxins, which are toxins, released into food by microorganisms during growth and before the food is eaten or endotoxins which are released by microorganisms eaten with contaminated food.’<br /><br />In processing of food, there is possibility that the food may carry low numbers of pathogens, which could be insufficient to cause clinical symptoms but which could multiply at some later stage in the product life-cycle, especially under uncontrolled conditions in the home and cause food poising.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-NXLyUENm_lg/WG3hsLbCpNI/AAAAAAAAKHY/KiEWAo1Tb4s9bzn89WAh23LV0Ze34g28QCLcB/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://3.bp.blogspot.com/-NXLyUENm_lg/WG3hsLbCpNI/AAAAAAAAKHY/KiEWAo1Tb4s9bzn89WAh23LV0Ze34g28QCLcB/s400/1.JPG" width="400" /></a></div>Ingestion of contaminated food due to the presence of poisons or toxicants causes food poisoning. Food poisonings may be classified onto four types depending on the type of poison contaminating the food:<br />&nbsp;*Bacterial<br />*Fungal<br />*Biological<br />*Chemical<br /><br />Botulism, the most serious form of bacterial food poisoning, is caused by neurotoxins produced by <i>Clostridium botulinum</i>. The toxins are absorbed from intestinal tract and transported via the circulatory system to motor nerve synapses, where their action blocks normal neural transmissions.<br /><b>Toxin spoilage </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-91687683622828397742017-01-01T18:03:00.000-08:002017-01-01T18:03:00.235-08:00Taste of spoiled food To the public, off-tastes and smells in food are probably the least noticeable consequence of microbial spoilage, depending of the perspicacity of the tasters and their familiarity with what the food should normally taste like.<br /><br />The tastes of spoiled foods range from loss of good characteristic taste to the development of objectionable tastes.<br /><br />Thus, when a pear or an orange spoil, the sweet characteristics tastes of either is lost, and when milk spoils, it develops an acidic taste, sometimes also bitter. Spoiled food can also make people sick if they eat it.<br /><br />The feel of spoiled foods reflects the spoilage in different ways, depending on the type of food and the microbe involved in the spoilage, so some spoiled foods feels slimy while others may feel mushy.<br /><br />Spoiled foods is usually produced by bacteria called pseudomonas and colophons that feast upon poultry, red meats, fish and cheese and thereby impart to these foods the typical off-odor, taste, color and feel with which every homemaker familiar.<br /><br />In theory, microbial growth and metabolism can influence the flavour and smell of food in one of two ways; ether by removal of flavorsome food components; or by production of off-flavors or off-odors.<br /><b>Taste of spoiled food&nbsp;</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-2333543239416662842016-12-09T18:51:00.000-08:002016-12-09T18:51:12.680-08:00Dry heat sterilizationHeat is used as the sterilant for aseptic systems as a natural extension of thermal processing. Dry heat is used for the sterilization of glassware, metal instruments, certain plastics and heat-stable compounds.<br /><br />Dry heat sterilization as the name indicates, utilizes hot air that is either free from water vapour, or has very little of it, and where this moisture plays a minimal or no role in the process of sterilization.<br /><br />This sterilization method is often used for heat-stable oils, ointments and powders. Most often, depyrogenation of parental containers is performed utilizing a dry heat oven. Dry heat is considered to be the most reliable method of sterilization of surfaces and utensils that can withstand heat. For dry heat sterilization to be archived a constant supply of electricity is necessary.<br /><br />Dry heat is believed to cause oxidation rather than denaturation of proteins, although the effect of the presence of oxygen is not significant. Dry heat requires higher temperatures for longer duration than moist heat for sterilization because heat conduction by the former is lower than the later.<br /><br />In the heat sterilization of foods, control of side reactions is very important in practice. Many reactions, such as destruction of vitamins, oxidation of lipids, and browning, take place during heat treatments.<br /><b>Dry heat sterilization </b><br /><div class="separator" style="clear: both; text-align: center;"><b><a href="https://1.bp.blogspot.com/-nRLreQTh2mA/WEttmPB-kvI/AAAAAAAAJ5Y/kELtnSBh9RIoUKI4cJxOWaf7kYAfpQxUQCLcB/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="https://1.bp.blogspot.com/-nRLreQTh2mA/WEttmPB-kvI/AAAAAAAAJ5Y/kELtnSBh9RIoUKI4cJxOWaf7kYAfpQxUQCLcB/s320/2.JPG" width="320" /></a></b></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-84229066570785673582016-11-13T19:49:00.000-08:002016-11-13T19:49:01.242-08:00Quality assurance and control of bottling natural water The concept of natural mineral water is that only bacteriological wholesome water from a sequential underground source can be bottled.<br /><br />The HACCP system is highly applicable to bottling of natural waters. Quality assurance and control may be considered to have three main components:<br />*Suitability of the source and its protection<br />*Prevention of contamination at point of abstraction<br />*Post abstraction processes<br /><br />The susceptibility of water to change, chemically, microbiologically or organoleptically, brings challenge to the bottling process. The inherent properties of water, the raw and packaging materials available and the equipment used all have profound implications for the safety and quality of the finished product that reaches the consumer.<br /><br />It is necessary to maintain knowledge of the catchment area and to evaluate the consequences of changes in agriculture or industrial practices. Prevention of contamination of the underground water by environmental pollution such as faecal material is very important, particularly for waters which do not receive purification and bactericidal treatments.<br /><br />Control at point of abstraction involves ensuring that water is not contaminated by pumps, the fabric of the well, etc and that the well or spring is itself protected. These may represent sources of contamination if poorly maintained or where flow rates are low or holding times long.<br /><b>Quality assurance and control of bottling natural water</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-49950745643422056292016-11-06T06:45:00.000-08:002016-11-06T06:45:00.191-08:00The appearance of food spoilage During storage and distribution, foods are exposed to a wide range of environmental conditions. Food spoilage occurs when products develop undesirable odors, flavors and appearances due to microbial growth.<br /><br />Quite often, the evidence of microbial growth is easily visible as in the case of slime formation, cotton-like network of mold growth, iridescence greening in cold cuts and in cooked sausage, and even discrete large colonies of bacteria. Food spoilage also produces undesirable aromas and color defects. &nbsp;<br /><br />In liquid such as juice, microbial spoilage is often manifest by the development a cloudy appearance or curd formation.<br /><br />Spoiled food, such as moldy bread, soured milk or bad fish may not cause any harm or illness if consumed.<br /><br />On the other hand, if food is contaminated with pathogenic bacteria then a potentially dangerous food poisoning may occur.<br /><b>The appearance of food spoilage&nbsp;</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-19045430537054699862016-10-19T21:15:00.000-07:002016-10-19T21:15:03.169-07:00Spoilage of foodsFood spoilage is a complex process that changes in food making it unsafe, less acceptable or unacceptable to the consumer for its original purpose.<br /><br />The spoilage can be detected organoleptically. That is, people can either see the spoilage, smell the spoilage, taste the spoilage, feel the spoilage, or combination of the four sensations.<br /><br />Food may be spoiled by being contaminated with disease-causing organism that may not be organoleptically detected by consumer, by contamination with glass, pieces of metal or paint, light oxidation of colors, by undergoing chemical change (e.g. rancidity) or by the growth of microorganisms that may become manifest in a variety of ways.<br /><br />It is widely recognized that food spoilage often occurs due to growth of microorganism and activities of enzymes they secrete.<br /><br />Food spoilage is usually and indicator that a food has been improperly handled or stored too long.<br /><b>Spoilage of foods</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-47979481701070101602016-10-10T18:03:00.000-07:002016-10-10T18:03:18.531-07:00Flat-sour spoilage of foodThis is a type of spoilage in which the food becomes highly acid but often appears normal and shows no gas formation. The bacteria responsible for flat sour spoilage are a species of bacillus and may be found in sugar and on unsterile equipment.<br /><br />The spoilage occurs mainly in low acid foods such as vegetables caused by a special thermophilic species. Aciduric ‘flat sours’ are facultative anaerobic sporeformers that’s seldom produce gas in spoiled products.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-KF8AWH8MlYE/V_w59omlLbI/AAAAAAAAJeg/0yCrMq_-8KoHGOeHuvbplhzXwaH8TUyMQCLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://3.bp.blogspot.com/-KF8AWH8MlYE/V_w59omlLbI/AAAAAAAAJeg/0yCrMq_-8KoHGOeHuvbplhzXwaH8TUyMQCLcB/s320/1.jpg" width="320" /></a></div>B. <i>stearothermophilus </i>and B, <i>coagulans</i> are the chief flat-sour thermopiles found in canned foods. B. <i>stearothermophilus</i> grows in the can, producing acids but without any gas production and subsequently the can does not swell.<br /><br />Germination of spores occurs at high temperatures. B.<i> coagulans </i>grows at 25 °C but grows well in between 30 and 50 °C and it is homofermentative under anaerobic conditions and heterofermentative under aerobic conditions.<br /><br />The ends of spoiled cans remain flat; hence, the term ‘flat sour’. Spoiled products have an off-flavor that has been described as ‘medicinal; or ‘phenolic’.<br /><b>Flat-sour spoilage of food </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-43425025957513750732016-09-08T00:19:00.002-07:002016-09-08T00:19:40.545-07:00Irradiation sterilizationIrradiation or ionizing radiation is a type of ‘cold’ sterilization, where the piece being sterilized is not exposed to heat. However, due to the poor heat transfer properties of many types of products, small increases in temperature above ambient can occur in the irradiated product.<br /><br />Similar to sterilization by heat that requires high temperatures for specified times, sterilization of foods by irradiation requires high enough radiation doses to inactivate bacterial spores.<br /><br />Radiation sterilization can be accomplished using one of three forms of radiation: gamma sterilization using radioisotopes, electron beam using electron accelerators, or beta radiation using an electron accelerator.<br /><br />The irradiation sterilization process extends beyond treatment of health care products to commodities and irradiation of food to destroy pathogens such as salmonella and <i>E. coli</i> to make our food safer to eat.<br /><br />Irradiation sterilization of foods, including meats and poultry, was extensively studied in the 1950s and 1960s, mostly by the US government. Irradiation sterilization effectively kills microorganisms because of its ability to break the chemical bonds of organic compounds, producing highly reactively species known as free radicals.<br /><b>Irradiation sterilization </b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-26968721208306651882016-08-04T08:54:00.001-07:002016-08-04T08:54:27.402-07:00Subsurface mold growth in foodMold is a fungus that produces a fuzzy, cobweblike growth on moist materials, including food. &nbsp;Black bread mold,<i> Aspergillus niger, </i>is one of the most familiar molds. Molds are found nearly everywhere in the environment. &nbsp;When present in fresh or processed foods, molds may grow and cause an unsightly appearance and off-flavors.<br /><br />In addition, some molds are capable of producing mycotoxins which are hazardous to human health. Most products will allow only mold growth due to low aw. Molds must have a warm, moist environment, oxygen, some light and food to produce their spores.<br /><br />Most molds grow well on starchy foods (bread), the rind of some fruit such as lemons and oranges.<br /><br />Sulfur dioxide is broadly effective again yeasts and molds. It is used extensively to control growth of undesirable microorganism in fruits, fruit drinks, wines, sausages, fresh shrimp and pickles.<br /><b>Subsurface mold growth in food</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-80994580796863238392016-07-25T17:54:00.000-07:002016-07-25T17:54:02.933-07:00Contract manufacturing and product qualityThe main issue related to contract production is the control over the quality and safety of the product.<br /><br />Contract manufacturing must be adhering to the same requirements the contracting company requires of its plant, including implementation of HACCP. They must operate under the same rules and the same criteria.<br /><br />After all, they are an extension of the companies manufacturing operations and should be treated no differently.<br /><br />The required quality can be achieved through the definition of the product characteristics based on the recipe and processing conditions or though use of a contract manufacturer chosen because of the quality attributes of the products they produce.<br /><br />The manufacturer who undertakes to carry out the manufacturing for the contract giver must be in possession of adequate premises and equipment, knowledge and experience. She or he should also have at his/her disposal comment personnel.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-Vz76qcnJRiE/V5a0grgue4I/AAAAAAAAJJ4/2xHGcdwUulg7ZhIoRvQSMLSCSjwvryeZgCLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="237" src="https://3.bp.blogspot.com/-Vz76qcnJRiE/V5a0grgue4I/AAAAAAAAJJ4/2xHGcdwUulg7ZhIoRvQSMLSCSjwvryeZgCLcB/s400/1.jpg" width="400" /></a></div><br />The contract manufacturer is responsible for ensuring that all products or materials delivered to him/her are suitable for their intended purpose.<br /><b>Contract manufacturing and product quality</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-77829435243979047932016-06-22T17:39:00.000-07:002016-06-22T17:41:26.940-07:00Sterilize in place (SIP)Sterilization-in-place (SIP) refers to the practice of sterilizing process equipment or materials in process at their place of use or installed location. It has been developed from the requirement to sterilize equipment that is too bulky or heavy to be moved into autoclaves or ovens.<br /><br />SIP is a very important technology, needed for microbiological control during production. When the term is used, it is always referring to steam sterilization of large equipment items such as mixing tanks, vessel-filter-filler systems, and even complete isolator units.<br /><br />The sterilization of these vessels and chambers is accomplished using direct contact with steam in an overkill process that is adapted from that used in steam autoclaves for individual smaller items.<br /><b>Sterilize in place (SIP)</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-52002061945517765762016-05-21T16:00:00.000-07:002016-05-21T16:00:07.259-07:00Quality beef desired by consumersBeef is graded on the basis of those characteristics that provide the best indication of its relative desirability to the consumer. Consumers desire the following qualities in beef:<br /><u>Palatability</u>. Palatability is influenced by the tenderness, juiciness and flavor of the fat and lean.<br /><br /><u>Attractiveness</u>. The color of the lean, the degree of fatness and the marbling are leading factors in determining buyer appeal.<br /><br /><u>Moderate amount of fat</u>. Fat finish and marbling were considered indicative to better eating quality. These factors affect the juiciness.<br /><br /><u>Tenderness</u>. Consumers want fine grained, tender beef in contrast to coarse-grained, less tender meat. Pasture-fed beef is generally les tender and less desirable to consumers than beef from concentrate-finished cattle.<br /><br />Pasture finishing cattle typically takes longer period of time and therefore results in greater age of the animal harvest which leads to decreased tenderness.<br /><br /><u>Small cuts</u><br /><br /><u>Repeatability</u>. Housewife wants a cut of beef just like the one that she purchased last time, which calls for repeatability.<br /><br /><u>Ease of preparation</u>.<br /><br />Consumers who preferred Choice beef did so because of its advantages in palatability while those who preferred Select beef did so because of its advantages in leanness.<br /><br />Higher quality beef products are desired in the hotel-restaurant and retail markets. Fast-food industry firms on the other hand, purchase lower quality beef products.<br /><b>Quality beef desired by consumers</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-40746084045142755432016-05-17T16:00:00.000-07:002016-05-17T16:00:22.790-07:00The concept of Total Quality ManagementTotal quality management (TQM) is the integration of all functions and processes within an organization in order to achieve continuous improvement of the quality of goods and services. The goal is customer satisfaction.<br /><br />It is a corporate business management philosophy which recognizes that customer needs and business goals are inseparable. It is applicable with both industry and commerce.<br /><br />During the mid 1980s, the term total quality management (TQM) was introduced in North America. Many of its elements are rooted in theories and practices of its management that were developed in the USA.<br /><br />Problems arise primarily from imperfect processes, not from imperfect people. Quality problem are primarily management problems because only management has the power to change work process.<br /><br />The TQM approach embodies both management principles and quality concepts, including customer focus, empowerment of people, leadership, strategic planning, improvement and process management.<br /><br />According to a survey of manufacturing firms in Georgia, the benefits of TQM are improved quality, employee participation, teamwork, working relationship, customer satisfaction, employee satisfaction, productivity, communication, profitability, and market share (TQM’s Human Resource Component, Quality Progress &nbsp;(February 2000):55-58)<br /><b>The concept of Total Quality Management</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-45042657166834089612016-05-10T20:16:00.004-07:002016-05-10T20:16:33.465-07:00Staphylococcus aureus in hams and it products Spoilage for raw hams can be caused by a variety of bacteria growing within the meat before the salt concentration is sufficiently high and/or if the initial curing temperature is not sufficiently low to prevent multiplication.<br /><br />The reason why ham products are frequently involved is that in their preparation they may contaminated with <i>Staphylococcus aureus</i>, and since this product contains 2-3% salt, other bacteria might grow and inhibit the growth of staphylococci are themselves inhibited by the salt.<br /><br /><i>Staphylococcus aureus</i> is able to grow and produce enterotoxin on slices of raw of the a<span style="font-size: xx-small;">w</span>&nbsp;(water activity) is above 0.90. Values of a<span style="font-size: xx-small;">w</span> above 0.90 are usually associated with the production of ham from high pH meat. Values of a<span style="font-size: xx-small;">w</span> above 0.90 should be stored refrigerated.<br /><br />Dry-cure hams, after salting and before ripening, are washed to remove excess salt. If the washed hams are dried at the elevated temperatures (e.g. 30 °C) high number of <i>Staphylococcus aureus</i> can develop on the surface.<br /><br />Tests in both media and raw pork showed that <i>Staphylococcus aureus </i>growth can occur in any combination of salt, nitrate and nitrite that is palatable and permissible. Staphylococcus also die rapidly in ham curing pickle unless protected by meat juices.<br /><br />To reduce Staphylococcus aureus food poisoning, the amount of manual handling should be minimizes. Slicers should be dismantled when cleaned and sanitized. Ham should be sliced when it its cold. Rapid cooking should be permitted by storing food in small, loosely covered containers.<br /><b>Staphylococcus aureus in hams and it products&nbsp;</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-6912253334790000802016-04-27T19:44:00.000-07:002016-04-27T19:44:13.312-07:00Color and food acceptabilityColor plays a key role in establishing consumer acceptability of food. Of the three sensory properties of foods; food scientists tell that color is more important than flavor and texture in the initial food selection process.<br /><br />In addition, the colors of food contribute significantly to people to enjoy their meals. For this reason it is desirable to maintain as much of the natural color of fresh and processed foods as possible.<br /><br />The food processer makes every effort to retain good color characteristics of his/her food products because he or she understands the importance of this property in promoting his/her sales.<br /><b>Color and food acceptability</b><br /><div><br /></div>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.comtag:blogger.com,1999:blog-3284753454668645997.post-30466585259625516482016-04-13T20:49:00.000-07:002016-04-13T20:49:07.839-07:00Stress metabolites by plantPlant under the stress by disease microorganisms produce stress metabolites, known as phytoalexins, which provide a natural defines.<br /><br />Phytoalexins are usually elicited locally at the site of attack. Some evidence exists for accumulation of phytoalexins in edible tissue, particularly in potatoes and sweet potatoes.<br /><br />Some phytoalexins have been demonstrated to be toxic to humans, but it is difficult at this time assess the potential toxicological implication of increased level of phytoalexins in human foods.&nbsp; <br /><b>Stress metabolites by plant</b>Zack Hartmanhttps://plus.google.com/102768345846625809535noreply@blogger.com